FANDOM


University of Subway

This is a transcription of the video from University of Subway lesson "Cleaning the Customer Area and Restrooms". https://www.schoox.com/70723/cleaning-the-customer-area-and-restrooms

The text may be sourced from the text of the video, the spoken narration, or some combination of the two. Formatting of the text may be emulated or added where useful for clarity. Minimal text content may be modified to correct typographical errors.

This transcription is not a suitable alternative to actually watching the video (your progress in the video is recorded and can be checked by your supervisor). This is not meant to encourage cheating on the accompanying quizzes, the answers of which have already inevitably been pasted on their own first Google results anyway. This is not meant to infringe on any copyright, rather, it is shown here as a quickly verifiable reference for important details of operation of Subway restaurants.

A clean restaurant plays an important role in attracting customers and ensuring that they keep coming back. In addition, a tidy restaurant creates a comfortable, pleasant and germ-free environment for you to work in.

Cleaning Ceiling Components Edit

Ceilings throughout your SUBWAY restaurant must have an optimum height of 10 feet (3m), which allows sufficient space for the menuboard. A ceiling has the following components:

Ceiling tiles
Used to cover or decorate the ceiling
Ceiling fans
Used to heat or cool the area depending on the climate. Ceiling fans also add energy and motion to the area and help to reduce your restaurant's heat and air conditioning bills.

You, the owner or manager need to ensure that the ceiling components are clean and well maintained at all times. Be sure to notify your supervisor if you notice a problem.

Ceiling tiles
Replace stained or damaged ceiling tiles. Also check that there is no dust around the vents and no dangling string.
Ceiling fans
Ensure that ceiling fans are free of stains and dust, that they function properly and that they function during hours of operation.

Cleaning Wall Components Edit

Depending on the space available SUBWAY restaurants may have different wall components.

Wall coverings
Rustic brick wall covering is used on the uppermost section of the wall, a mural is used on the middle of the wall section and stucco is used on the lower section.
Trim
Chair Rail and decorative wood trim used throughout the restaurant.
Wall art/banners
Framed pictures, placed on the walls and used to decorate the customer area.
Silk plants
Plants used to create a warm and inviting atmosphere. Use only approved wall mounted plants.

Wall coverings Edit

Like the ceiling components, you need to ensure that all wall components are kept clean and in good condition.

Wall coverings: Remove ordinary dirt and smudges with glass or multi-surface cleaner and warm water as needed.

Spray the solution onto a soft, wet cloth and wipe the wall. Rinse with clean water and clean from the top down. Dry the wall covering with a soft lint-free cloth or towel.

For difficult stains use a Power Eraser or degreaser. Leave it on for three minutes and wipe off with a clean cloth dipped in warm soapy water.

Wipe Off Graffiti Remover should only be applied to Type 2 vinyls with Tedlar coating, like Brick or Tuscan Stucco. Using a clean cloth dipped in warm soapy water, rinse off the oily cleaner and then rinse again with clean water.

Don't use steel wool, powdered abrasive cleaners or active solvent-type cleaning preparations on any wall coverings as these scratch, mar and remove print from the wall covering.

Trim and Wall Art/Banners Edit

Trim: Wipe trim with a damp cloth dipped in water and dish detergent, as needed. Do not use stronger cleaning products, as these may damage the wood.

Wall Art/Banners: Wipe wall art and banners with a damp cloth dipped in water and dish detergent, as needed. Do not use stronger cleaning products as these may damage the graphics.

Silk Plants Edit

Silk plants: Dust leaves of plants with a feather duster on a monthly basis. If needed, gently wipe the plant with a warm, damp cloth.

Also clean the wall-mounted plants thoroughly when required. Fill the rinse part of the three-compartment sink with clean, warm water.

Place the leaves - not the stem or the basket - into the water and gently move the plants around. Allow the plant to air dry. Do not get water into the container of the plant.

Do not use silk plant cleaners in aerosol cans or pump spray bottles as these make more dust cling to the leaves leaving them damaged.

Cleaning Menuboards and Translites Edit

You use different methods of cleaning for the menuboard and translites.

Non-illuminated board: Wipe the menuboard and attached light fixtures with a damp cloth, as needed.

Translites: Wipe translites with a damp cloth as needed and allow it to air dry. Do not use any cleaners or chemicals, as they will destroy the translites. Store translites flat and avoid extreme heat or cold.

Cleaning Backlit Boards Edit

In addition to cleaning non-illuminated boards and translites, you need to clean backlit boards. These boards consist of three parts, each of which is cleaned differently. You can clean backlit boards as needed.

Frame: Unlatch the frame at the bottom of the cabinet. While holding the frame with both hands lift it up and pull it out. Place the frame down on a flat surface and remove the panels. Dip a cloth in a dish detergent and warm water solution, wring out the excess water, and wipe the frame.

Panels: Panels are held together with Velcro strips, so to clean them you first pull them apart and carefully remove the translite. Place translite on a clean, dry and flat surface.

Immerse the panel in a solution of dish detergent and warm water. Use a soft cotton cloth and gently wipe the panel. Do not rub! For difficult stains and grime, soak the panel in the solution. Rinse with cool, clean water and carefully dry with a soft cotton cloth.

Cabinet: Switch off the power. Immerse a cloth in a solution of dish detergent and warm water, and wring out all excess water. Wipe the cabinet with the cloth. When you've finished place the frame back in the cabinet.

Cleaning Tables and Chairs Edit

You need to ensure that tables and chairs in the customer area are always clean and well maintained.

After a customer leaves: Wipe down the table tops and seats with a damp cloth.

At the end of the day: Thoroughly clean table tops and chairs using glass and multi-surface cleaner.

Twice a years: Your owner or manager will check the nuts, bolts and screws of chairs and tables for tightness.

Cleaning Trash Cans Edit

Would you eat in an area that contains a filthy receptacle? Probably not! For this very reason, you need to ensure that receptacles in the customer area are cleaned inside and out, are not overflowing with dirt and are free of odors!

Throughout the day: Remove the plastic container from the receptacle and discard the trash. Then remove trash from the inside of the receptacle and wipe using a dish detergent and warm water solution.

Weekly: Remove the plastic container from the receptacle and clean with a solution of dish detergent and warm water. Spray with a sanitizing solution and allow it to air dry.

Always line the container with a plastic bag, changing bags as needed!

Cleaning Floors in the Customer Area Edit

You clean the floor tiles at different times using different methods.

As needed: Sweep floors as necessary and wipe up spills as they occur.

Twice a day: Wipe the floor twice a day using a damp mop dipped in fresh, hot floor-cleaner solution.

End of the day: Sweep and pick up any loose debris. Apply fresh, hot floor-cleaner solution by removing the mop from the bucket without wringing. Allow the solution to soak for three to five minutes. Then scrub with a deck brush.

Using a floor squeegee or clean mop, remove the soiled solution and place into the nearest drain. Damp mop with clear water until all solution is removed.

Cleaning Components in the Restroom Edit

You need to ensure that all components in the restroom are clean and well maintained at all times.

  • Ceilings must be clean and in good repair.
  • Wall coverings must be cleaned as needed, monthly and yearly using the appropriate cleaning methods.
  • Dispensers must be clean and in good repair, adequately stocked with paper and soap and operational.
  • Sinks/toilets must be impeccably clean, in good repair and operational.
  • Trash receptacles must be cleaned inside and out, daily and weekly using the appropriate cleaning method.
  • Doors must be clean and in good repair.
  • Floors must be cleaned at least every day and more often if needed.

Cleaning the Wall Coverings in the Restroom Edit

Clean spills as they occur on fiberglass reinforced panels (FRPs) and if need be you can steam-clean these up to 250°F (121°C) once a year. Wall tiles should be cleaned with a dish detergent and hot water then rinsed with clean water. You need to remove any stains from wall coverings as soon as possible.

  • Easy stains: Remove easy stains using a hard brush and a solution of hot water and dish detergent.
  • Tough stains: Use a Power Eraser or degreaser strayed into a soft cloth. Using a clean cloth, wipe off solution. Graffiti Remover is also available if needed. Follow manufacturer instructions for use. Always wear gloves and eye protection when working with Graffiti Remover.
University of Subway